Torrone dei Morti (Neapolitan chocolate hazelnut nougat)

Ingredients

• 400 g white chocolate
• 400 g dark chocolate
• 300 g Nutella
• 150 g hazelnuts (walnuts or almonds work too)

Instructions

1. Melt the white chocolate over a bain-marie. Use a mold that can go in the fridge.
2. Pour a first layer of the white chocolate and brush it up the sides of the mold with a pastry brush.
3. Chill 20 minutes, add a second coat of the same chocolate, and chill 15 more minutes.
4. Melt the dark chocolate and stir in the Nutella and hazelnuts.
5. Fill the shell with the mixture and refrigerate 1 hour.
6. Seal the base with more white chocolate, chill 2+ hours, then unmold and slice into thick nougat-style bars.